About the Dish

1 pound Russet Potatoes
1 ounce Applewood Smoked Bacon
1/2 cup Onion
1/2 tablespoon All Purpose Flour
1 cup Diced Tomato
1 packet Sorghum Syrup
8 ounces Kale
1/2 ounce Green Onion
2 ounces Asiago Cheese
1 Farm Eggs
Per Serving
Calories 770
Total Fat 45 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1040 mg
Total Carbohydrates 71 g
Dietary Fiber 11 g
Sugar 13 g
Protein 23 g
Ronni Lundy

Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the Southern Appalachians as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines.

Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the Southern Appalachians as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines. Ronni's most recent book, Victuals: An Appalachian Journey, with Recipes, guides us through the surprisingly diverse history – and vibrant present – of food in the Mountain South. While Appalachia is often stereotyped and dismissed as a homogenous place, here, through 80 recipes and stories gathered on her travels in the region, Southern food authority Ronni Lundy provides a deeper look at the region’s complexity, from its wide range of native crops to the people bringing vibrancy to the food landscape. In 2017, Victuals won the James Beard Award for American Cooking and the James Beard Award for Best Cookbook of the Year.

Amber Ale

There was a time in America where the amber ale was the dominant craft beer style. That seems like long ago in the age of the IPA, but the amber ale was the beer every fledging brewer was trying to master. We suggest South Carolina's Thomas Creek Brewing Appalachian Amber as the pairing for potato-kale pancakes and tomato-bacon gravy. Thomas Creek has created a classic amber ale full of rich malt with some dry hop bitterness that will complement this dish.

Sangiovese, Montalcino, Italy

Though the heart of this dish is vegetarian, it’s the gravy that brings out bold flavor. Sangiovese is always a good match for tomato. It has the acidity, with the same bold profile that is needed to match the weight of the bacon gravy.

METHOD

1
MISE EN PLACE • Heat oven to warm. • Line a rack with paper towels. • Peel potato. Cut into 1/2-inch dice. • Discard tough kale stems. Chop leaves. • Finely chop green onion. • Beat egg. • Peel, halve and dice 1/2 cup onion (save remaining onion for another use). • Finely chop bacon.
2
• In a saucepan over medium-high heat, cover potato with water. Add 1 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Simmer until potato is very tender, 15-20 minutes.
3
While potato cooks: • Place a skillet over medium-high heat. Add bacon. Cook, stirring occasionally, until fat is rendered and bacon is browned, 4-5 minutes. • Transfer bacon to a plate. Leave fat in pan.
4
• Add onion to skillet. Cook, stirring, until translucent, about 2 minutes. • Sprinkle with flour. Cook, stirring, until flour begins to become golden, 1-2 minutes.
5
• Stir in tomato and sorghum. Reduce heat to medium-low. Simmer, stirring frequently, until tomato nearly disintegrates, 15-20 minutes. Tip: If gravy get dry, add a splash of water.
6
Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is warm, add kale and 1/4 teaspoon kosher salt. Cook, stirring, until leaves are wilted, 3-4 minutes.
7
• Drain potatoes. • In a bowl, mash potatoes until they are creamy and mostly smooth. • Fold in kale, green onion, Asiago and egg. Season to taste with kosher salt and pepper.
8
Form potato mixture into 6 cakes approximately 3-inches wide and 1/2-inch thick.
9
• Place a skillet over medium heat. Add 1/4 inch cooking oil. When oil is hot, add pancakes (do not crowd skillet). Cook without disturbing until browned on bottom, about 3 minutes. • Flip, and cook until golden on other side, about 3 minutes. • Transfer pancakes to lined rack. Keep warm in oven.
10
• Adjust gravy consistency as desired with a little hot water. Taste and adjust seasoning as desired with kosher salt and pepper. • Divide pancakes between 2 plates. • Top with gravy, and sprinkle with bacon. Enjoy!

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